Two beloved carbs join forces in a recipe for Easy Soft Pretzel Bagels that combines traditional soft pretzel flavor with classic chewy bagel texture.
Table of Contents
It doesn’t take much time touring the pages around here to realize that I am a lover of all things soft pretzel. There’s just something about the yeasted, chewy, crunchy salt-topped dough that is magical in every way, shape and form.
Soft Pretzel Bites? Count me in! Soft Pretzel Twists? No need to twist my arm! Everything Soft Pretzel Nuggets made with pizza dough? Store-bought for the shortcut win!
Never did I ever think I could proclaim a soft pretzel recipe my most favorite of all time. And then I dreamt up this recipe for Easy Soft Pretzel Bagels, and the competition is officially over. The winner has been declared. No one is contesting the results. Easy Soft Pretzel Bagels are the best soft pretzels you will ever taste. Period.
Need further convincing? When I was working on this recipe, I had not one but two family members swing by my house to take a half-dozen home. Rumor spread via the ol’ family text chain that, “Kelly just combined bagels with soft pretzels” and the family came flocking!
Their ratings? “These are an 11 out of 10,” my dad proclaimed. “Don’t change anything… can I get six more?” my brother asked. Success!
I am all about sharing my kitchen secrets, and of course my secret ingredient recipes, too, with my cookbook being full of 125 recipes starring surprisingly tasty twists, so I’ve included all of the guidance you’ll need to go from a few simple ingredients to soft pretzel bagel perfection.
From the best place to proof your dough, to the easiest way to get the classic bagel shape without wasting time rolling out ropes of dough, read on for all of my tips for making Easy Soft Pretzel Bagels.
There’s only one question left to answer: Do you serve these with cream cheese, mustard or cheese sauce?
- Sugar: For yeast to activate and develop, it needs sugar to feed on — in this case, granulated sugar works great.
- Salt: Not only adds flavor to bread products but also controls the development of the yeast. Use kosher salt or pretzel salt to sprinkle generously over the dough before baking to achieve that iconic pretzel flavor and texture.
- Active dry east: This makes your dough rise! You can use instant yeast, but note that your pretzels might turn out a tad fluffier instead of chewy.
- Flour: While some pretzel and bagel recipes use bread flour, which has a higher gluten content, I prefer to use all-purpose flour because it creates a slightly softer and more tender dough.
- Butter: Melted butter keeps the dough tender and adds luscious buttery flavor. Microwave butter at half power in 30-second increments until completely melted and allow it to cool slightly before incorporating it into the dough.
- Vegetable oil: Greasing the parchment-covered pan with a little oil will encourage a crisp underside.
- Baking soda: You’ll need 2/3 of a cup to make the water bath that the pretzel bagels are dipped in before baking. This bath is the secret to achieving that distinct golden-brown color and crispy-on-the-outside, chewy-on-the-inside texture.
- Egg yolk: Brushing an egg wash over the bagels before baking helps make a shiny crust and gives the salt something to stick to.
See the recipe card for full information on ingredients and quantities.
Making soft pretzels from scratch may seem intimidating, but with a few pro tips and expert tricks, you’ll be baking up batch after batch with ease.
- Activate the yeast. Use an instant-read thermometer to get the water to the right temperature. It should be about 100˚F to 110˚F, and definitely not hotter than 120F˚, which is when the yeast cells will start dying off.
- Mix the dough. Use the dough hook on your stand mixer and let the mixer run for 2 to 3 minutes once all the ingredients are combined so it’s well-kneaded. The dough will rise best in a warm, dark place (see below for my favorite place to proof dough!).
- Shape the dough. Roll the dough into balls by cupping your hands over a piece of dough and rolling it over the work surface. Poke your thumb through the center and stretch it to make the classic bagel shape. The hole in the center should be about 2 inches wide, since the bagels will puff up as they bake.
- Boil the bagels. Bring the water-baking soda mixture to a rolling boil and drop the bagels into the bath, a few at a time to not overcrowd the pot. A slotted spoon or a spider (a utensil with a large wire strainer basket) works great to get them out of the bath after 30 seconds.
- Top the bagels. Leave some space between the bagels since they’ll rise as they bake, and brush each with a little butter to help the salt stick.
- Bake and enjoy! Rotating the pans halfway through cooking will ensure even browning. Bagels are a deep-brown color when they’re done. Let cool slightly before serving.
Kelly’s Note: Don’t have a stand mixer? You can make these by hand! In a large bowl, stir all the ingredients together. Then turn them out onto a work surface and knead by hand for about 10 minutes. I like to use a silicone pastry mat on the counter for easy clean-up.
- The right water temp is important. The ideal water temperature for activating yeast is between 100˚F and 110˚F. Any cooler and the yeast won’t be active, any hotter and yeast cells could die.
- Use my favorite place to proof dough: the dryer! Let the dryer run for about 5 minutes, then turn it off (this is important!) and place the covered bowl of dough inside, with the door shut. It provides the ideal warm, dark and humid environment that lets the yeast thrive.
- When forming the bagels, don’t flour your work surface. The dough needs to be tacky as it comes in contact with the surface in order to roll smooth, uniform balls.
- Try different toppings. Swap the salt for everything seasoning, sesame seeds or other toppings. You can even use different toppings on the same batch to make a variety of different pretzel bagels.
Pretzel bagels can be stored in a plastic bag or an airtight container for 3 to 5 days, but are best eaten within a day of baking. Cool them completely before storing.
The pretzel bagels can also be frozen. Wrap each cooled pretzel individually in plastic wrap and put the wrapped bagels in a freezer bag. They will keep up to a month in the freezer. Thaw at room temperature.
Warming pretzels in a toaster oven for a few minutes before eating will help them taste fresher.
Frequently Asked Questions
Besides their iconic shape — the pretzel is a knot and the bagel an open-centered circle — pretzels and bagels are fairly similar in that they’re both a yeasted dough that’s more on the savory side than sweet. While both traditionally are dipped in a water bath before baking, pretzels are made with a bath of food-grade lye or baking soda, while bagels are bathed in water mixed with honey or sugar.
Professional bakers use food-grade lye in the water bath when they make pretzels. It’s what gives pretzels their shiny appearance, dark brown color and chewy texture. But because lye is a specialty ingredient that might not be readily available, and can burn your hands if you’re not careful, I use baking soda instead. It has a lower pH level than lye but the pretzels will still be browned and chewy, with a crusty exterior.
You can get creative with the toppings for these pretzel bagels. Get inspired by the offerings at your local bagel shop and try everything bagel seasoning, sesame or poppy seeds or even cinnamon sugar. The best way to add fillings to the pretzel bagels is to split the baked, cooled bagels and spread flavored cream cheese or other fillings between the halves, then reassemble them. Sun-dried tomato cream cheese, herbed cream cheese, or pimento cheese are all delicious combinations!
- Pumpkin Spice Pretzel Bites
- Easy Cheesy Puff Pastry Pretzels
- Homemade Soft Pretzel Twists
- Everything Bagel Pull-Apart Bread with Cream Cheese
- Mini Bagel Mummy Pizzas
- The Complete Guide to Easy Homemade Bagels
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Ingredients
- 1 1/2 cups warm water (110-115°F; See Kelly's Notes)
- 1 Tablespoon sugar
- 2 teaspoons kosher salt, plus more for topping
- 1 (¼ oz.) packet active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tablespoons unsalted butter, melted
- Vegetable oil, for greasing
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 Tablespoon water
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and salt. Sprinkle the yeast on top and allow it to sit for 5 minutes until it begins to foam.
- Add the flour and melted butter to the bowl and mix on low speed until the dough begins to form, then increase the speed to medium and knead the dough until it pulls away from the sides of the bowl, 2 to 3 minutes. Remove the dough from the bowl then grease the bowl with vegetable oil and return the dough to it. Cover it with plastic wrap and set it in a dark, warm place to proof until it doubles in size, about 1 hour. (See Kelly's Notes.)
- Preheat the oven to 450ºF. Line two baking sheets with parchment paper and grease them with vegetable oil.
- In a large pot, whisk together the water and baking soda. Bring the mixture to a rolling boil. While the mixture is coming to a boil, uncover the dough, transfer it to your work surface and divide it into 12 equal portions. (See Kelly's Notes.) Cupping your hand over each piece of dough, roll it into a ball then press your thumb through the center and stretch the dough to form a 2-inch hole in the center.
- Working in batches, boil the bagels in the baking soda mixture for 30 seconds, flipping them once. Using a slotted spoon or spider, transfer the bagels onto the lined baking sheets, spacing them a few inches apart.
- Brush the tops of the bagels with the egg wash then sprinkle them with salt. (See Kelly's Notes.)
- Bake the bagels until they are deep-golden brown in color, rotating the pans halfway through, for a total of 12 to 15 minutes. Remove the bagels from the oven and let them cool slightly before serving.
Kelly’s Notes
- The water needs to warm enough to kickstart the yeast, however it must be below 120°F, which is the temperature at which the yeast will begin to die off.
- My favorite place to proof dough is in my dryer! Let the dryer run for 5 minutes then turn it off and place your covered bowl of dough inside and shut the door. The dryer is the ideal warm, dark and humid environment that lets the yeast thrive.
- Do not flour your work surface, as you want the tackiness of the dough touching the surface to allow you to roll smooth balls.
- Get creative with toppings by swapping the salt for everything seasoning!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Great recipe! They brown very quickly at the end of the bake time. So versatile. Tastes like a baked pretzel, makes a great sandwich too. I precut, then froze them. Toasted them from frozen then served with butter and cream cheese – personal preference. Never buying from a store again!
Glad you enjoyed it, Mema!
I made a 1/2 batch because it was my first attempt at bagels. I have made dozens of types of breads. They are delicious and I wouldn’t change a thing about the recipe. We are them with Nutella.
So thrilled to read this, Matt! Thanks for your review!
Hi did you half the amount of water & soda bath.
Hi Betty! Are you halving the entire recipe?
Just wondering why not use Bread flour as opposed to all purpose flour? Wouldn’t it make them more soft and chewy? I haven’t made bagels yet. But did make Pretzel bread (Actually was supposed to be pretzel rolls except I used Rapid Rise Yeast and boy did those rolls get huge.) So before I make these I thought I’d ask about the flour. ANd yes I got the right yeast for these bagels!
Hi Janet! This recipe yields incredibly soft, tender and chewy pretzel bagels. I like using AP flour in them, and most of the time I get the feedback that people always have AP flour on hand, so they can always make this recipe! Feel free to try using bread flour. Let me know how they turn out!
Just wondering if this would work another way without a stand-up mixer, as I do not have one :(
Hi Jessie! Absolutely! You can make these by just stirring together the dough (using a bit of elbow grease!) and then hand-kneading it. The results will still be great!
Just made these – so happy with the way they turned out! I made half the recipe as this was my first try at bagels but will make a double batch next time! Loved the whole process – kneading (by hand, no stand mixer), shaping, boiling, baking – well worth the effort – wish I could post a pic! Thanks for the recipe
So thrilled you enjoyed the recipe, Fiona!
In case you need more space, another great place to proof dough is your dishwasher. If you have ever worked in a bakery (I have) you know that they often proof yeast doughs in a proofing box, a warm moist environment that is pretty much exactly like your dishwasher after you have run a quick rinse cycle. Plus the racks let you proof a couple of sheet pans of deliciousness at time.
This recipe is delicious and has already been made numerous times! Thanks
Love that tip, Carmen! So glad you enjoyed the recipe, too!
Good! I might boil a little longer next time for a chewier, more New York style bagel crust. They’re very soft.
I’m so glad you enjoyed the recipe, Allison!
I’ve made these multiple times with wonderful, consistent results using the recipe just as is! I usually half recipes, but I will always use a full recipe since I love these SO much. Plus, they freeze well. I play around with the shapes… bagels, knots, rolls, and pretzels. Have fun with it!
LOVE reading this, Teresa! I’m thrilled you’ve been enjoying the recipe!
Great bagels! Everyone in the family loved them. Thank you.
You are so welcome, Shirley! I’m thrilled you and your family enjoyed the recipe!
Wht can you use if you don’t have a stand mixer with hook?
Hi Lisa – You could do it by hand! It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.
These are bomb.
I’m so glad you enjoyed the recipe, Jordan!
Hi – thanks for sharing the recipe. I have a question, not a comment, since I haven’t made these yet.
With the exception of the butter, it looks like a standard bagel recipe. Is the addition of the butter and the sprinkling of the salt what makes it pretzel-y? Thanks!
Hi Lisa! The boiling liquid for bagels often contains honey, malt syrup or (brown) sugar. Pretzels, in contrast, are boiled in an alkaline solution (water + baking soda), which gives them their flavor and deep brown hue. This recipe uses the pretzel technique for boiling prior to baking the bagels. Hope that helps!
Got it – thanks!
Can’t wait to try these. :-)
Thanks for sharing.
You are so welcome, Lisa! Enjoy!
Great recipe, very easy to make, one of the best bagel recipes I’ve made.
Love reading this, Raven! I’m so thrilled you enjoyed the recipe!
Amazing!! Just tried it for the first time and did they turn out!! I used a bagel pan to bake them but they turned out great!!!
Woohoo! I’m thrilled you enjoyed the recipe, Jeffery!
Hi Kelly,
Tried your pretzel bagel recipe and wow so good! Very soft and tasty! Thanks for sharing.
I probably used too much egg wash on the bagels. The bottoms where the egg wash collected turned a bit green I guess because of the baking soda wash. Has this happened when you make the bagels?
So glad you enjoyed the recipe, Colleen! Yes, any eggwash that spills off the bagels may turn a tinge green when baked so you can just go lighter on it next time :)
Can you make the dough in a bread machine?
That should work, Jennifer!
I truly struggled with dividing and forming the dough into bagels because it was way too sticky. I don’t know what went wrong.
Hi Alena – I haven’t experienced that issue before, but you could always add more flour (1 tablespoon at a time).
Recipe looks great, can’t wait to try them. Any idea if the bagels can be frozen? If so, would it be best to boil then freeze, or boil and bake before freezing? Thanks!
Hi Kimberly! After baking and cooling, the bagels can be frozen for up to three months. Wrap them securely in plastic wrap and store them in sealable plastic bags in the freezer.
I was debating between these and the bagels, but after reviewing both, i’m not sure what the main differences are. Do they taste very similar? Is one easier? Thanks so much. Love exploring your recipes!
Hi Trish! They’re both great :) It’s a very similar dough, so it just comes down to whether you prefer the taste of soft pretzels or tradition bagels!
Made these this afternoon and they were to die for!! I slathered with loads of cream cheese but I’m going to use one tomorrow morning to make a breakfast sandwich. TY for this recipe!
I’m thrilled you enjoyed the recipe, Trish!
These look brilliant! I love the dryer tip! We are a small family and cannot eat 12 bagels at once. Is it better to divide the recipe in half or is there a recommended way to store and reheat? Thank you!
You can absolutely divide the recipe in half!